АНГЕЛИКА эфирное масло
Angelica archangelica L
Название на английском:
Oil of Angelica Root, Angelica Root Oil
Parts Usually Used
Roots, leaves, seeds, stems.
Description of Plant(s) and
Culture
Angelica can grow 5 to 8 feet tall, needs rich, moist, well-drained soil in partial shade. The seeds require light for germination, do not cover with soil if planning to establish plants. The plant will produce seeds only once, usually in its second or third year. If you cut the flowers back before they seed each summer, thus extending it's life, the plant will continue to grow for years to come. Angelica is a biennial producing foliage the first year and stems and flowers the second. Flowers time is June to August. It dies back in the winter (no frost protection is necessary). Collect ripe seed in late summer and sow in early autumn. The seeds are fairly large and coated with a straw-like substance. Seeds turn from green to yellow when they are ready to be harvested. Not bothered by weeds, grows well in wild surrounded by other plants. Pruning is not necessary, but remove lower leaves if they wither.
Eventually the colonists realized that using larger doses would induce abortion. "When European colonists arrived in North America, they found many Indian tribes using American angelica in the same way as their own healers used the European species; to treat respiratory ailments, in particular tuberculosis." (Castleman 46)
The root is the only part in the official Austrian, German and Swiss Pharmacopceias. The German Government's Commission E which approves of herbs and drugs for human use includes Anglica archangelica on its list.
Japanese researchers have reported anti-inflammatory effects confirming the use of angelica to treat arthritic problems. Additional research has also validated its use in digestive complaints as it is found to relax the intestines. Latter day German researchers have discovered that angelica relaxes the windpipe, suggesting that it has some validity in treatment of colds, flu,bronchitis and asthma. Because the stems are hollow it was thought that they aided in healing respiratory ailments. Angelica roots and leaves are used for medicinal purposes although the stems were used in olden times when the Doctrine of Signatures was a popular way to choosing herbal remedies.
"The Chinese researchers also reported angelica increases the ability of blood to clot." (Castleman 46) Preliminary research from China suggest that angelica increases red blood cell counts meaning that some day it will be justified in the treatment of anemias.
Vipaka: Katu
Karma: Kaphahara, Mutrala, Vatahara, Visaghna, Svasahara, Varnaprasadaka, Svedaghna, Kandughna, Daurgandhahara. [15]
Parts used
The parts used are the roots and leaves for medicinal purposes, as also the seeds and whole plant. The stems and seeds are used in confectionery and flavoring and in the preparation of liqueurs. The dried leaves, on account of their aromatic qualities, are used in the preparation of hop bitters. The whole plant is aromatic, but only the root is official in the Swiss, Austrian, and German Pharmacopoeias. Angelica roots should be dried rapidly and placed in air-tight receptacles. They will then retain their medicinal virtues for many years. The root should be dug up in the autumn of the first year, as it is then that it is least liable to become mouldy and worm-eaten: it is very apt to be attacked by insects. Where very thick, the roots should be sliced longitudinally to quicken the drying process. The fresh root has a yellowish-gray epidermis, and when bruised, yields a honey-colored juice, having all the aromatic properties of the plant. If an incision is made in the bark of the stems and the crown of the root at the commencement of spring, this resinous gum will exude. It has a special aromatic flavor of musk benzoin, for either of which it can be substituted. The dried root, as it appears in commerce, is grayish brown and much wrinkled externally, whitish and spongy within and breaks with a starchy fracture, exhibiting shining, resinous spots. The odor is strong and fragrant, and the taste at first is sweetish, and afterward warm, aromatic, bitterish, and somewhat musky. These properties are extracted by alcohol and less perfectly by water. If the plants are well grown, the leaves may be cut for use, in the summer after transplanting. Ordinarily, it is the third or fourth year that the plant develops its tall flowering stem, of which the gathering for culinary or confectionery use prolongs the lifetime of the plant for many seasons. Unless it is desired to collect seeds, the tops should be cut at or before flowering time. After producing seeds the plants generally die, but cutting down the tops when the flower-heads first appear, prevents the formation of seeds, and the plants may continue to live for several years longer. By cutting down the stems right at their base, the plants practically become perennial, by the development of side shoots around the stool head. The whole herb, if for medicinal use, should be collected in June and cut shortly above the root. If the stems are already too thick, the leaves may be stripped off separately and dried on wire or netting trays. The stem, which is in great demand when trimmed and candied, should be cut about June or early JuIf the seeds are required, they should be gathered when ripe and dried. The seed heads should be harvested on a fine day, after the sun has dried off the dew, and spread thinly on sail cloth in a warm spot or open shed, where the air circulates freely. In a few days the tops become dry enough to be beaten out with a light flail or rod, care being taken not to injure the seed. After threshing, the seeds (or fruits) should be sieved to remove portions of the stalks and allowed to remain for several more days, spread out in a very thin layer in the sun, or in a warm and sunny room, being turned every day to remove the last vestige of moisture. In a week to ten days they will be dry. Small quantities of fruits can be shaken out of the heads when they have been cut a few days and finish ripening, so that the fruits divide naturally into the half-fruits or mericarps, which shake off readily when quite ripe, especially if rubbed out of the heads between the palms of the hands. It is imperative that the seeds be dry before being put into storage packages or tins.
Traditional uses
Angelica is largely used in the grocery trade as well as for medicine and is a popular flavoring for confectionery and liqueurs. The appreciation of its unique flavor was established in ancient times, when saccharin matter was extremely rare. The use of the sweetmeat may probably have originated from the belief that the plant possessed the power of averting or expelling pestilence. The preparation of Angelica is a small, but important industry in the south of France, its cultivation being centralized in Clermont-Ferrand. Fairly large quantities are purchased by confectioners and high prices are easily obtainable. The flavor of Angelica suggests that of Juniper berries, and it is largely used in combination with Juniper berries or in partial substitution for them by gin distillers. The stem is largely used in the preparation of preserved fruits and 'confitures' generally, and is also used as an aromatic garnish by confectioners. The seeds especially, which are aromatic and bitterish in taste, are employed in alcoholic distillates, especially in the preparation of Vermouth and similar preparations, as well as in other liqueurs, notably Chartreuse. From ancient times, Angelica has been one of the chief flavoring ingredients of beverages and liqueurs, but it is not a matter of general knowledge that the Muscatel grape-like flavor of some wines, made on both sides of the Rhine, is (or is suspected to be) due to the secret use of Angelica. An Oil of Angelica, which is very expensive, was prepared in Germany some years ago: it is obtained from the seeds by distillation with steam, the vapor being condensed and the oil separated by gravity. One hundred kilograms of Angelica seeds yield one kilolitre of oil, and the fresh leaves a little less, the roots yielding only 0.15 to 0.3 kilograms. Similar to the seeds themselves, the oil is used for flavoring. Besides being employed as flavoring for beverages and medicines, Angelica seeds are also used, to a limited extent, in perfumery. Angelica seeds and angelica roots are sometimes used in making absinthe. Seeds of a Persian spice plant known as Golpar (Heracleum persicum) are often erroneously labeled as 'angelica seeds.' True angelica seeds are rarely available from spice dealers. Almost all parts of the plant emit a pleasing odor. The roots are dried and used for flavoring foodstuffs and beverages, which has been described by the Sahu.
Medicinal action and uses
The herb, including the fruits and roots, is used for flavoring, and is reported to possess carminative properties. The root is aromatic and is reported to possess diaphoretic and diuretic properties, and is used in flatulent colic. It is sometimes applied externally as a counter-irritant. Internally it is used in digestive complaints, flatulence or as a tonic for cold and the respiratory system. [16]
Roots and seeds of this species are used as carminative, diaphoretic, diuretic, antiseptic, and antidepressant (on central nervous system) agents. Roots are also used in the treatment of leukoderma and for dental preparation. [16],[17] Dried roots are used for flavoring in confectionary items and wines. Oil extracted from the roots and fruits contain many furocoumarins employed in medicines and in cordial preparations. [18]Angelica archangelica is believed to possess angelic healing power. This plant has been used in traditional and folk medicine as a remedy for nervous headaches, fever, skin rashes, wounds, rheumatism, and toothaches. [19] The roots of this plant have been used internally for digestive problems, including gastric ulcers, anorexia, and migraine, bronchitis, chronic fatigue, and menstrual and obstetric complaints. It has been shown to stimulate gastric and pancreatic secretions. A. archangelica can be used as an antiseptic, expectorant, emmenagogue, and a diuretic. Previous phytochemical investigations on A. archangelica have revealed the presence of various types of secondary metabolites, predominantly furanocoumarins. [19],[20],[ 21] The roots, stalks, leaves, and fruits possess carminative, stimulant, diaphoretic, stomachic, tonic, and expectorant properties, which are strongest in the fruit, although the whole plant has the same virtues. Angelica is a good remedy for colds, coughs, pleurisy, wind, colic, rheumatism, and diseases of the urinary organs, although it should not be given to patients who have a tendency toward diabetes, as it causes an increase of sugar in the urine. It is generally used as a stimulating expectorant, combined with other expectorants the action of which is facilitated and to a large extent diffused through the entire pulmonary region. It is a useful agent for feverish conditions, acting as a diaphoretic. An infusion may be made by pouring a pint of boiling water on an ounce of the bruised root, and two tablespoons of this should be given three or four times a day, or the powdered root administered in doses of 10 to 30 grains. The infusion will relieve flatulence, and is also used as a stimulating bronchial tonic, and as an emmenagogue. It is used to a great extent on the continent for indigestion, general debility, and chronic bronchitis. For external use, the fresh leaves of the plant are crushed and applied as poultices in lung and chest diseases. From the tenth century on, Angelica was cultivated as a vegetable and medicinal plant[3] and achieved great popularity in Scandinavia, in the twelfth century and is still used today, especially in the Sami culture. A flute-like instrument with a clarinet-like sound can be made of its hollow stem, probably as a toy for children. Linnaeus reported that Sami people used it in reinder milk, as it is often used as a flavoring agent. In 1602, Angelica was introduced in Niort, which had just been ravaged by the plague, and it has been popular there ever since. It is used to flavor liqueurs or aquavits (e.g., Chartreus, Benedictine, Vermouth, and Dubonnet), omelettes and trout, and as jam. The long bright green stems are also candied and used as decoration. Angelica is unique among the Umbelliferare for its pervading aromatic odor, a pleasant perfume entirely different from Fennel, Parsley, Anise, Caraway or Chervil. One old writer compares it to Musk, others liken it to Juniper. Even the roots are fragrant, and form one of the principal aromatics of European growth - the other parts of the plant have the same flavor, but their active principles are considered more perishable. Angelica contains a variety of chemicals, which have been shown to have medicinal properties. Chewing on angelica or drinking tea brewed from it will cause the effect of local anesthesia, but it will heighten the consumer's immune system. It has been shown to be effective against various bacteria, fungal infections, and even viral infection.
Chinese system of medicines
The plant is commonly used in Chinese medicine for cerebral diseases. [22]
Traditional formulation / recipes
The following is extracted from an old family book of herbal remedies:
- Boil gently for three hours a handful of Angelica rootd in a quart of water; then strain it off and add liquid Narbonne honey or best virgin honey, sufficient to make it into a balsam or syrup, and take two tablespoons every night and morning, as well as several times in the day. If there be hoarseness or sore throat, add a few nitre drops.
Mabberley, D.J. (2008). Mabberley’s Plant-book: A Portable Dictionary of Plants, their Classification and Uses. Third edition. Cambridge University Press, Cambridge.
The Chi-square analysis indicated that AAO treatment exhibited significant antiseizure activity [(df= 24.79, 5), p<0.05] (Table 1) against MES-induced seizure with an ED50 of 373.53 mg/kg. The AAO also prevented clonic seizures induced by PTZ (p<0.05, df= 29.36, 6, Table 2) with an ED50 value 214.62 mg/kg for the AAO. Phenytoin and diazepam (positive controls) produced 100% protection against seizures induced by MES and PTZ.
EFFECT OF AAO ON MAXIMAL ELECTROSHOCK INDUCED SEIZURES IN MICE
Origin:
A native of Europe, Asia and North America, in the 15th century Angelica was highly prized for its medicinal properties. It was first introduced here in 1618 by John Tradescant the Elder, an English naturalist, gardener, collector and traveller, probably born in Suffolk, England.
On all his trips he collected seeds and bulbs everywhere and assembled a collection of curiosities of natural history and ethnography which he housed in a large house, "The Ark," in Lambeth, London. The Ark was the prototypical "Cabinet of Curiosity", a collection of rare and strange objects, that became the first museum open to the public in England, the Musaeum Tradescantianum. He also gathered specimens through American colonists, including his personal friend John Smith, who bequeathed Tradescant a quarter of his library.
From their botanical garden in Lambeth, on the south bank of the Thames, he and his son, John, (John Tradescant the Younger), introduced many plants into English gardens that have become part of the modern gardener's repertory.
A genus of flowering plants (Tradescantia) is named to honour him.
Tradescant Road, off South Lambeth Road in Vauxhall, marks the former boundary of the Tradescant estate.
He was buried in the churchyard of St-Mary-at-Lambeth, as was his son; the churchyard is now established as the Museum of Garden History.
As always, if you have questions about any of the organic herbs and natural herbs we offer, please call our knowledgeable staff today at 1-800-800-4372.
Yeh ML, Liu CF, Huang CL, Huang TC. Hepatoprotective effect of Angelica archangelica in chronically ethanol-treated mice. Pharmacology 2003;68:70-3. View abstract.